Part of my work as a personal chef requires that I help people navigate their varied dietary issues – we all have one or two, right? As one of my favorite songs goes, Everybody Got Their Something.
Along with my clients and their specific needs, I cook for family and friends with all kinds of issues: dairy sensitivities, gluten intolerances, allergies, certain lifestyle choices like veganism – among other things. It makes a girl need to be on her toes!
Doing taste research – with my mouth wide open – is fun for me. I love learning about new techniques and different ingredients, because no matter the dietary restriction the end goal is to create – and eat – something delicious.
I like quinoa as a healthy alternative to everyday grains like rice, but I hadn’t gotten around to baking with it. I’m certain that the explosion of people suffering from gluten intolerance and celiac disease has pushed quinoa into the mainstream and onto grocery store shelves.
That’s a good thing. The tiny quinoa seeds are packed with protein, fiber and nutrients. The flour is just as nutritious and a something of a miracle for those who need to avoid wheat flour.
My very own personal teeny, tiny food restriction is an allergy to bananas (What?? I know – they feed bananas to babies!) so I substituted applesauce for the bananas, a common replacement for eggs in vegan baking.
I liked the way the cookies turned out; softly chewy, moist, spicy and sweet…delicious.